INGREDIENTS

INSTRUCTIONS

Fill a 4-quart kettle three fourths full with salted water and bring to a
boil for beans and orzo.
Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters
lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch
pieces. In a large skillet cook onion and garlic in oil over moderate heat
until onion is softened. Add tomatoes and cook, stirring, until tomatoes
are softened, about 2 minutes. Remove skillet from heat.
Have ready a bowl of ice and cold water. In boiling salted water blanch
beans 1 minute. With a slotted spoon transfer beans to ice water to stop
cooking. Drain beans well in a colander and pat dry. Add beans to tomato
mixture and return water in kettle to a boil. Boil orzo until al dente and
drain in colander. Add orzo to bean mixture with vinegar, parsley, feta,
and salt and pepper to taste, tossing to combine well.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
BOBBIE's NOTES : Excellent as side dish with Greek Grilled chicken.
Recipe by: Gourmet July 1998
Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@acd.net> on Sep
06, 1998, converted by MM_Buster v2.0l.

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